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Orzo Salad

This is a great summer salad that goes well with any backyard barbeque or potluck. It’s perfect to make ahead because the kale and spinach are hearty greens that hold up well with dressing. In fact, I think it tastes even better the next day. I made it to go with my Mediterranean grilled meatballs…that recipe is on the way soon! It would also make a great weeknight dinner with a little grilled chicken on top.

There are a few things that make this dish stand out. The bold flavors of the sun dried tomatoes, olives, and feta really make this salad. I like to buy olives from my grocery store’s olive bar so I can get a couple of different types. It’s nice to be able to buy exactly as much as you need, too. A really good feta also makes a difference.

I love Pastures of Eden which is sold at my local Trader Joe’s. It’s an imported sheep’s milk feta and it is mellow and delicious. Even my husband likes it and he is not a big fan of feta cheese.

This recipe really feeds a crowd. We served it to company and had leftovers for lunch…yum! You can cut it in half or just use less pasta if you don’t need as much. It keeps really well for a few days in the fridge. I promise you, if you serve this salad at your next summer gathering…your family and friends will think you are a culinary genius!

Orzo, Kale, and Spinach Salad

Ingredients:

one bunch of dinosaur kale (also called Lacinato or Tuscan kale), ribs removed and chopped

12 ounces baby spinach, chopped

one red bell pepper, diced

3/4 cup of assorted olives of your choice (I used a combo of green and kalamata), sliced

1/2 cup chopped sun dried tomatoes (I like the kind in olive oil)

handful of fresh basil leaves, sliced thin

6 ounces feta cheese, crumbled

1/4 cup grated Parmesan cheese

1/3 cup of toasted pine nuts

Lemon Vinaigrette:

1/4 cup lemon juice

2 tablespoons red wine vinegar

1 small shallot, minced

2 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon salt

fresh ground pepper

1/4 cup good olive oil

Directions:

Make the lemon vinaigrette first by combining all of the ingredients and mixing well. Slowly whisking in the olive oil at the end makes for a nicely emulsified dressing that won’t separate. But…you can always throw everything in a small mason jar and shake it really well! Just remember to shake it again before dressing your salad.

Cook the orzo in a large pot of salted boiling water until it is just al dente. I like to cook it just a minute less than it needs so that it still has a little bite once it has absorbed the dressing. Drain the orzo, add it to a large salad bowl, and toss it with the 2 tablespoons of olive oil so that it does not stick together. Let it cool down to room temp. Add the rest of the ingredients and the dressing and mix well. I like to save a little cheese and some pine nuts to sprinkle over the top before I serve it.

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Yesterday I was lucky enough to spend a fabulous afternoon at the home of some good friends enjoying some beautiful California sunshine. The occasion was a 40th birthday celebration for another good friend and I had the privilege of planning the menu for the day. We settled on a Mediterranean theme and it truly was a feast. It was a group effort and all of the dishes were so good. So good, in fact…that I decided I must do a blog post so that I can remember how simple and delicious this menu was. So much of this menu can be done ahead of time that is perfect for entertaining!

Not only was the food good, but the company was even better. Great friends that I don’t get to see enough. All of this on a beautiful deck in Laguna Beach with a ridiculous view of the ocean. Not a bad way to spend your Sunday afternoon. Thanks Ilana & Mike!

I will give you the run down…try not to drool on your keyboard (or whatever device you happen to be reading this on).

From the grill we had an assortment of gourmet sausages from Whole Food’s Market. They were delicious and cook up so quick and easy. We also had some grilled Lemon Chicken Skewers that we served with Tzatziki Sauce. The chicken is a simple recipe that I love from Ina Garten (AKA: The Barefoot Contessa, and one of my cooking idols). Her recipe is served with a satay dip, which is also delicious.

On the side we had an Orzo Salad with cucumber, roasted red pepper, green olives, artichoke hearts, and lots of fresh herbs in a lemony dressing. (see recipe below)…

Everything was delicious and we got to enjoy it all on a deck overlooking the ocean. Here are a few more pictures from my fun afternoon…

The Birthday Girl and her hubby. I know…she doesn’t look like she could POSSIBLY be 40 🙂

The hostess with the mostess!

Nibbling on a stuffed pepper

Yep…that’s the ocean in the background.

My awesome girl friends 🙂

Orzo Salad

Ingredients:

1 pound orzo pasta – cooked to al dente

1 can artichoke hearts – drained and quartered

1 red bell pepper – roasted (jarred roasted red pepper is fine too)

1 cup of sliced green olives

1 hot house cucumber – seeded and chopped

half of a red onion – chopped small

1 cup of crumbled feta cheese

lemon vinaigrette – see recipe below

1/2 cup of fresh chopped parsley

3 tablespoons of fresh chopped oregano

3 tablespoons fresh chopped mint

kosher salt and fresh ground pepper

Combine all of the ingredients together in a large bowl. This salad gets better after a couple of hours in the fridge, and can be made one day in advance.

Lemon Vinaigrette:

1/2 cup fresh lemon juice (about 3 lemons)

1 teaspoon dijon mustard

2 minced garlic cloves

1 teaspoon salt

1/2 cup good olive oil

Whisk the lemon juice, mustard, salt and garlic together. Add the olive oil slowly while whisking to blend and emulsify.

Mini Sweet Peppers Stuffed with Ricotta, Spinach, and Pancetta

Ingredients:

Non-Stick cooking spray

2 tablespoons olive oil

3 ounces thinly sliced pancetta, chopped into 1/4-inch pieces

1/2 medium onion, finely chopped

1 cup ricotta cheese

1/2 cup grated parmesan cheese

10 ounces of frozen spinach – thawed and excess water squeezed out

Kosher salt and freshly ground black pepper

24 (2 to 3-inch long) sweet baby peppers

Directions

Place an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with non-stick spray and set aside. *See tip below.

In a medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 5 to 7 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Add the onion to the pan and cook until translucent and soft, about 5 minutes. Set aside to cool for 10 minutes.

In a medium bowl, combine the onion, pancetta, cheeses, and spinach. Season with salt and pepper, to taste.

Using a paring knife, cut 1/2-inch from the stem-end of the peppers. Remove the seeds and veins. Using a small spoon, fill each pepper with the ricotta mixture. Place the filled peppers on the prepared baking sheet and bake for 15 to 18 minutes until the peppers begin to soften. Remove from the oven and cool for 10 minutes.

Arrange the peppers on a platter and serve.

*Tip: If you have mini muffin tins, they work even better than a baking sheet. They keep the peppers propped up so there is less of a chance for filling to escape.

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Hi there! So happy you are visiting my little food blog. It's filled with recipes that I have cooked in my San Clemente kitchen. There is something for everyone so look around and find your juicy bite!